Food Processing Technology

  • Fellows P
  • 39


    Mendeley users who have this article in their library.
  • N/A


    Citations of this article.


Processing using high hydrostatic pressures can inactivate micro-organisms and enzymes to effectively pasteurise foods with minimal heating, thus extending the shelf-life of foods while retaining their sensory characteristics and nutritional value. This chapter explains theories of inactivation of microbial cells using high pressures and the equipment used. It concludes with the effects of high pressures on enzymes and foods and describes new combinations of high pressure and other minimal processing techniques.

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document


  • P.J. Fellows

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free